Salted Caramel Sheet Cake

This Salted Caramel Sheet Cake will take your sheet cake game to an unheard of level. Delectably damp sheet cake, cooked flawlessly, and finished off with an ooey-gooey mix of liquefied caramel, toffee bits, chocolate chips, and ocean salt. You will not need an ordinary sheet cake once more! Attempt my Texas Turtle Sheet Cake for another of my sheet cake formula top choices!

There is this store by my home that sells these separately wrapped chocolate covered caramels finished off with ocean salt. Each time I go there, I anticipate the checkout where I realize they are sitting, quietly hanging tight for me to buckle and get one. I can scarcely make it to my vehicle before its gone. They are truly mouth-watering.

So that made me think. Imagine a scenario where I matched exactly the same thing with one of my number one pastries, my best ever chocolate cake. The outcomes were similarly as I anticipated. Glorius.

To make this formula you start with a customary sheet cake base, my untouched most loved best ever chocolate cake formula. That is the base for this delectable salted caramel sheet cake. This formula likewise utilizes espresso (one of my #1 increases to a chocolate cake), however you can surely utilize heated water in the event that you like to forget about the espresso.

INGREDIENTS

CHOCOLATE CAKE–FIRST PART

• ⅓ cup (67g) brown sugar
• ⅓ cup strong coffee
• ½ cup (59g) Dutch-process cocoa
• 1 tablespoon butter
• 1 teaspoon vanilla

CHOCOLATE CAKE–SECOND PART

• 1½ cups (187.5g) all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon baking soda
• ½ cup (1 stick or 113g) salted butter, warm but not melted
• ½ cup (100g) granulated sugar
• ½ cup (100g) packed brown sugar
• 2 large eggs, room temperature
• ½ cup cold coffee
• 1 teaspoon vanilla

SALTED CARAMEL TOPPING

• 1 bag (10 ounces) individually wrapped caramels, unwrapped
• ¼ cup (1/2 stick or 57g) butter
• 2 tablespoon milk
• ½ teaspoon sea salt
• 1 cup (68g) chocolate chips
• ⅔ cup toffee bits

INSTRUCTIONS

CHOCOLATE CAKE

1. Preheat oven to 350°F.

FIRST PART

1. Place the brown sugar, coffee, cocoa, butter, and vanilla into a saucepan over low heat. Stir until they are fully incorporated (5-7 minutes). Remove from heat and allow to cool a bit. It should be a little thick and similar to custard.

SECOND PART

1. In a medium bowl, sift flour, baking powder, and baking soda together.
2. Add warm butter, both sugars, eggs, cold coffee, and vanilla to the flour mixture and mix with a hand-held mixer until fully combined. Or, stir by hand.
3. Add the chocolate mixture from the FIRST PART to the ingredients from the SECOND PART. Stir by hand until all ingredients are well combined.
4. Pour onto a prepared (sprayed or lined with parchment paper) 10×15-inch baking sheet. Smooth out the batter and gently tap the pan on the counter.
5. Bake for 16-22 minutes, or until the center no longer appears wet and an inserted toothpick is removed with a few crumbs.

SALTED CARAMEL TOPPING

1. Melt caramels, butter, and milk together in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave).
2. Pour caramel mixture over warm cake and top with sea salt, chocolate chips, and toffee bits.
3. Cool completely before cutting into squares.